Detail of a kneading machine

Bases

Artisan quality and slow leavening: our ready-to-use precooked bases for Pinsa, with Mother Dough, do not contain preservatives or additives.

Scorri

Handcrafted and precooked

Our precooked Pinsa Romana bases are exclusively made by hand. After a slow natural leavening lasting 72 hours, our Pinsa-maker artisans spread out each base by hand which, subsequently, is quickly pre-cooked. Finally, the bases are blast chilled (i.e. flash frozen) to fully preserve their flavour and freshness.

Bases

PINSA ROMANA By the Slice

(XL 60, XXL 60, Pala, Tray)

Base of Single-Portion Pinsa

With type "0" soft wheat flour, water, rice flour, soy flour, dried wheat sourdough starter, extra virgin olive oil, salt and yeast, it can be stored for up to 18 months at a temperature of -18°. It defrosts in 10 minutes and cooks in just 4-5 min. (300° in a static oven) or 7-8 min. (250° in a ventilated oven). Ideal for street food.

Pinsa Romana classic

(Single Portion, Classic, XL)

Base of Classic Pinsa

With type "0" soft wheat flour, water, rice flour, soy flour, dried wheat sourdough starter, extra virgin olive oil, salt and yeast, it can be stored for up to 18 months at a temperature of -18°. It defrosts in 10 minutes and cooks in just 4-5 min. (300° in a static oven) or 7-8 min. (250° in a ventilated oven). Ideal to be served by the plate.

Pinsa Romana Tonda (Round)

(32 cm, 45 cm)

Base of Pinsa Tonda

With type "0" soft wheat flour, water, rice flour, soy flour, dried wheat sourdough starter, extra virgin olive oil, salt and yeast, it can be stored for up to 18 months at a temperature of -18°. It defrosts in 10 minutes and cooks in just 4-5 min. (300° in a static oven) or 7-8 min. (250° in a ventilated oven). Ideal for selling by the plate.

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